Pheasant Breast with Creamy Mushroom Sauce

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     pheasant breasts
  1                cup  flour -- plus 2 tablespoons
  2        tablespoons  extra virgin olive oil
  2        tablespoons  butter
  1                cup  cremini mushrooms -- sliced
     1/4           cup  green onions -- sliced thin
     1/2           cup  dry white wine
  2             cloves  garlic -- minced
  2               cups  milk -- (can use cream if you prefer)
  1         tablespoon  chicken-flavored "Better than Bouillion"
                        coarse salt, to taste
                        fresh ground black pepper, to taste
                        paprika, to taste -- (optional)

Season breasts with coarse salt and freshly ground pepper. 

In a shallow dish, combine flour, salt, pepper and paprika. In a heavy, large 
pan, heat olive oil over medium high heat and add a dab of butter to increase
the flash point. Dredge the breasts in the flour then brown in the pan,
completely browning each side. Remove breasts to a baking rack and finish in
oven at about 325 for approx 15-20 minutes. 

Slightly deglaze pan with a splash of dry white wine, scraping up all the brown
bits. Add mushrooms and chopped green onions  to sauté, adding in more butter
or olive oil as needed. Once the mushrooms have given up most of their liquids
(about 5 minutes) add minced garlic and let heat through for about 30 seconds. 

Melt in more butter and sprinkle in about a tablespoon or two of sifted flour.
Stir until the flour starts to make a paste with the butter, adding in another
pat or two of butter. Continue splashing in some wine, a little at a time, until
the flour and butter starts to soften in consistency. Then start pouring in a
little milk, making sure that you donÂ’t add too much or the roux will separate
and get clumpy. (Note: if this happens, you may be able to let it come to a
light boil for a few minutes and the sauce may thicken up and dissolve the
lumps, just donÂ’t stir it when you do this.)  Continue adding milk -a little
at a time- until the sauce is slightly thinner than you would like, as it will
thicken again as it continues cooking. 

Add chicken flavored Better than Bouillion, stirring to incorporate. Reduce heat
and simmer for another 5-10 minutes. Serve over cooked pheasant breast.

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Per Serving (excluding unknown items): 216 Calories; 11g Fat (49.9% calories
from fat); 5g Protein; 20g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol;
81mg Sodium.  Exchanges: 1 Grain(Starch); 0 Vegetable; 1/2 Non-Fat Milk; 2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Zucchini patties

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     zucchini
  1                     onion
  2        Tablespoons  olive oil
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
  1                cup  fine dried breadcrumbs
  1              large  egg
     1/2           cup  grated dry parmesan cheese
  1                cup  cooking oil
                        flour

grate zucchini and onion, saute in olive oil til liquid has evaporated

transfer to large bowl let cool. Stir in breadcrumbs, egg, cheese and salt and
pepper

With well-floured hands, form patties and fry, place on paper-towel lined plate
to drain

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Per Serving (excluding unknown items): 285 Calories; 31g Fat (96.9% calories
from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol;
76mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 6 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

fabulous fudge dark chocolate cake with ganache icing

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  all-purpose flour
  2          teaspoons  baking soda
     1/2      teaspoon  salt
     1/2           cup  butter
  2 1/2           cups  packed brown sugar
  3               eggs   
  1 1/2      teaspoons  vanilla extract
  3             ounces  bittersweet chocolate (at least 70% cacao)-- melted
  1                cup  sour cream
  1                cup  boiling water
  1                cup  semisweet chocolate chips
  1                cup  heavy cream
  1           teaspoon  vanilla extract

preheat oven to 350 degrees

sift together the flour, baking soda, and salt. Set aside.

Beat 1/2 c butter and add 2 1/2 c brown sugar until well mixed. Add eggs one at
a time. Beat in the vanilla and melted chocolate. Add 1/2 the sour cream. Then
Add 1/2 the dry mixture. Then add remaining sour cream. Then add remaining dry
ingredients. Make sure batter is well mixed each time. 

Stir in the boiling water.

Divide batter between two greased round cake pans (size won't really matter) and
bake for 35 to 40 minutes, until toothpick tested from the center comes out
clean. 

Let cool at least 10 minutes before icing. Invert cake onto plate or cake stand
and pour over the ganache icing, directions follow.

To make Ganache: Heat the heavy cream until just before boiling. Pour over the
chocolate chips and let sit for a minute as the hot cream melts the chocolate. 

Whisk until smooth and mixture begins to shine. Stir in the vanilla extract.
Place a piece of plastic wrap directly on the ganache and chill in fridge for
approx 1 hour. 

Pour over cake, starting in center, and letting it pour outwards to cover
evenly. 

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Per Serving (excluding unknown items): 542 Calories; 27g Fat (43.5% calories
from fat); 5g Protein; 75g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol;
416mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk;
5 1/2 Fat; 3 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0